(Q42724462)

5 November 2017

title

Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups (English)

1 reference

5 November 2017

L E Jeremiah

1

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5 November 2017

M E R Dugan

series ordinal

2

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5 November 2017

J L Aalhus

series ordinal

3

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5 November 2017

L L Gibson

series ordinal

4

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5 November 2017

publication date

1 November 2003

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5 November 2017

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5 November 2017

volume

65

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5 November 2017

issue

3

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5 November 2017

page(s)

1013-1019

1 reference

Endurance-exercised growing sheep: II. Tenderness increase and change in meat quality

5 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weight.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Meat tenderness: distribution of molecular species of collagen in bovine muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Sex, age and breed related changes in bovine testosterone and intramuscular collagen

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

The location of three collagen types in skeletal muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Analysis of 4-hydroxyproline using 4-chloro-7-nitrobenzo-2-oxa-1,3-diazol derivatization and micellar electrokinetic chromatography combined with laser-induced fluorescence detection

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

The relationship between animal age and the thermal stability and cross-link content of collagen from five goat muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Assessment of the chemical and cooking properties of the major beef muscles and muscle groups

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Assessment of palatability attributes of the major beef muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Characterization of muscle epimysium, perimysium and endomysium collagens

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

The flexibility of the collagen compartment of muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle: effect of marbling on beef tenderization

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Elastin in bovine Semitendinosus and Longissimus dorsi muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor?

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900309-1

7 January 2021

10.1016/S0309-1740(02)00309-1

Identifiers

DOI

1 reference

5 November 2017

1 reference